Almond Cream with Strawberries

From EatingWell: March 1998, May/June 1997, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

A dollop of lightly sweetened ricotta over fresh berries makes a sophisticated, super-simple dessert.

4 servings

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1/4 cup slivered almonds
2 cups strawberries, rinsed
1 cup part-skim ricotta
2 tablespoons sugar or Splenda Granular
1/4 teaspoon almond extract

Preparation

Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
Hull strawberries, slice and divide among 4 dessert plates. Mix ricotta with sugar (or Splenda) and almond extract until smooth. Spoon over the berries and sprinkle with the toasted almonds.

Nutrition

Per serving: 189 calories; 9 g fat (3 g sat, 4 g mono); 19 mg cholesterol; 16 g carbohydrates; 9 g protein; 2 g fiber; 78 mg sodium; 237 mg potassium.

Nutrition Bonus: Vitamin C (82% daily value), Calcium (19% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 medium-fat meat

Nutrition Note: Per serving with Splenda: 1; 168 calories, 12 g carbohydrate